2 (650g) cooked crabs

1/2 inch cube terasi

2 garlic cloves

2 fresh red chilies, seeded

1/2 inch root ginger, peeled and sliced

4 tbsp sunflower oil

300ml tomato ketchup

1 tbsp brown sugar

150ml warm water

4 spring onions, chopped

Method

1. Remove the large claws of the crabs and turn on its back, with the head facing away from you. Push the body up from the main shell. Discard the stomach sac and lungs and any green matter. Leave the creamy brown meat in the shell and cut the shell into half, with a cleaver or knife. Cut the body section in half and crack with a sharp blow from a hammer. avoid splintering the claws.
2. Grind the terasi, garlic, chillies and ginger to a paste in a food processor.
3. Heat a wok and add the oil. Fry the spice paste, stirring it all the time, without browning.
4. Stir in the tomato ketchup, sugar and water and mix the sauce well. When just boiling, add all the crab pieces and toss in the sauce until well-coated and hot.
5. Serve in a large bowl, sprinkled with the spring onions. Serves 4.

Method
Line a 18cm/7-in baking tin with aluminum foil.
Sift icing sugar, combine with desiccated coconut, condensed milk, shortening and egg white in the mixer, beat until well blended.
Divide the mixture into two portions. Combine with pandan paste in a portion.
Combine with vanilla essence and raisins with another portion.
Press half of pandan coconut mixture into prepared tin. Follow with vanilla layer. Continue layering until finished.
Refrigerate until set. Slice and serve.

Ingredients
Spice paste
200g coriander seeds, dry-roasted and coarsely-ground
30g dried chillies, seeded and soaked
100g galangal, sliced
10g fresh bird’s eye chillies
1kg beef, cut into big cubes
15g turmeric root, sliced or 1 teaspoon powdered turmeric
20g whole black peppercorns, dry-roasted and coarsely ground

50ml oil
30g garlic, sliced
200g freshly-grated coconut, dry roasted and pounded to make kerisik
500ml water
200g shallots, sliced
4 stalks lemongrass, crushed
750ml thick coconut milk
salt to taste

Method
Blend the spice paste ingredients.
Marinate the beef with the blended paste, coriander and peppercorns for 20-30 minutes.
Heat the oil in a wok, over low heat, fry the shallots until translucent; add the garlic and continue to fry until aromatic.
Add the crushed lemongrass and marinated beef. Cook, stirring, until the beef exudes liquid; add water and kerisik, allow to boil and lower the heat.
Cook, stirring occasionally, until the gravy is thick and the beef is tender (about 1½ hours).
Once the gravy thickens, add the coconut milk, and cook until mixture is almost fry, stirring continuously so that thee bottom doesn’t burn.
Season to taste with salt. Remove crushed lemongrass before serving.

Ingredients
spice paste
4 fresh red chillies, cut roughly
25g dried shrimp paste (belacan)
2 stalks lemongrass, sliced finely
20g old ginger, sliced
20g galangal, sliced

20g garlic, finely sliced
50ml cooking oil
150g shallots, sliced

1 chicken, cut into 12 pieces
400ml coconut milk
40g galangal, crushed
4 carambola fruit (belimbing buluh), cut into half
1 stalk lemongrass, crushed
salt and sugar
250ml water

Method
Blend the spice paste ingredients.
Heat the oil in a pan over low heat and fry the shallots until they start to brown, add the garlic and continue to fry until golden in colour.
Add the blended spice paste and cook, stirring, until fragrant.
Add the chicken and cook, stirring, for few minutes. Add the crushed galangal and lemongrass, carabola and water.
Bring to boil on medium heat. Add the coconut milk and cook, stirring occasionally until the gravy is thick and the chicken is fork-tender.
Season the taste with sugar and salt, continue to cook, stirring, over medium heat until gravyis very thick and oil appears.
Remove the crushed galangal and lemongrass before serving.

Ingredients
150g shallots
40g dried chillies, seeded and soaked
20g garlic, sliced
2 stalks lemongrass, sliced
60g almonds
20g ginger, sliced
25g fresh turmeric, sliced (or 2 teaspoon powder)

75ml oil
1 kg beef, cut into cubes
1 big onion, chopped
1 stick cinnamon
salt to taste
2 stalks lemongrass, crushed
60g curry powder
75ml thick coconut milk

Method
Blend the spice paste ingredients finely.
Heat the oil in a wok, fry the cinnamon and onion until onion is translucent. Add the blended spice paste, and cook, stirring, until fragrant.
Stir in a little coconut milk into the curry powder to make a paste; add to the wok and cook , stirring, until oil appears.
Add the beef and cook until the liquid from the beef evaporates.
Add the rest of the coconut milk and bruised lemongrass. Let it simmer, stirring occasionally.
When the gravy is thick, season to taste with salt. If the meat is not tender by this time, add half a cup of water and cook, stirring continuously so the bottom does not burn, until the gravy is dry again.
Remove the lemongrass and cinnamon stick before serving.

Ingredients
Spice paste
50g fennel seeds, dry-roasted
50g coriander seeds, dry-roasted
50g cumin, dry-roasted
60g fresh bird’s eye chilies
80g galangal, sliced
100g shallots, sliced
100g fresh green chillies
20g garlic, sliced
20g turmeric root, sliced
20g ginger, sliced
4 stalks lemongrass, sliced

100ml oil
1 cinnamon stick

2 limes, juiced
4 star anise
6 turmeric leaves, sliced
salt to taste
1 large chicken, cut into 12 pieces
50 shallots, sliced
100ml brown sugar
400ml coconut milk
150g freshly grated coconut, dry-roasted and pounded to make kerisik

Method
Blend the spice paste ingredients finely.
Heat the oil in a pan, fry the cinnamon, star anise, shallots over low heat until fragrant.
Add the spice paste and cook, stirring until fragrant.
Add the chicken and cook, stirring, for 2 minutes. Add the coconut milk and cook on medium heat, stirring occasionally until the gravy is thick and chicken is tender.
Season to taste with salt and sugar, add the kerisik and lime juice.
Lower flame and cook, stirring continuously until almost dry and oil appears. Just before removing from heat, add the turmeric leaves.

The ingredients you need:
Spice paste
turmeric root – 15g, sliced (2 tsp powder)
dried red chillies – 30g, seeded and soaked
lemongrass – 2 stalks, sliced
galangal – 50g, sliced

whole chicken – 1, cut into 12 pieces
garlic – 20g, sliced
shallots – 200g, sliced
thick coconut milk – 750ml
lemongrass – 1 stalk, crushed
galangal – 40g, crushed
salt – 2 tsp
sugar – 1 tsp
tamarind paste – 1 tbsp, soaked in hot water and strained
oil – 75ml

Method
Blend the spice paste ingredients.
Heat oil in a wok, fry the shallots over a low heat until translucent.
Add the garlic and continue to fry until golden.
Add the blended spice paste and continue stirring until it is fragrant.
Then, add in the chicken and cook, stirring, for a while. Add the crushed galangal and lemongrass, cook over medium heat until the mixture starts to bubble.
Add the coconut milk and the strained tamarind juice. Cook and stirring occasionally until the gravy is thick and the chicken is fork-tender.
Season to taste with sugar and salt. Cook over low heat, stirring until the rendang is dry.
Remove the crushed galangal and lemongrass before serving.

Marinade
oil – 1 tbsp
garlic – 4 cloves, minced
light soy sauce – 2 tbsp
dark soy sauce – 1 tsp
oyster sauce – 1 tbsp
char-siu sauce – 1 tbsp (barbecue sauce)
sesame oil – 1 tbsp
honey – 2 tbsp
sugar – 2 tbsp
pepper and salt – to taste

Method
Rinse the pork-ribs and pat-dry.
Combined the marinade, stir together and rub onto the ribs.
Refrigerate for 3-4 hours.
place the marinaded pork-ribs on a barbecue grill, cook until done.
Turn the ribs over halfway through and brush with the remaining marinade.
Leave to cook until it is well done.

Method
Cook the pasta in a pan of salted water until al dente. Drain and leave aside. Add a little olive oil and toss well.
Heat 1 tbsp olive oil and fry the garlic and onion until fragrant and onion has softened.
Add in the sun-dried tomatoes and fry for another 2 minutes.
Then, add the diced tomatoes, salt, and sugar. Bring to the boil, reduce heat and simmer until the sauce has thickened.
Add the cooked pasta into the sauce and sprinkle with parsley, toss to mix. Sprinkle with shaved Parmesan cheese before serving.